How Do You Handle Food Allergies?

[KristiJo]

Hi,
I have a website about eating with food allergies (that's what it's called actually) and have been wanting to ask some culinary professionals for some advice/opinions about catering to patrons with food allergies. I have checked out a few forums and have come across some threads that mostly consist of people venting about dealing with these types of customers. This is why I don't eat out with my son who has multiple food allergies - I do not want to be *that* customer with all of the special requests (I've worked in restaurants - I know it's not easy!).

If you wouldn't mind sharing your thoughts on these questions, I would appreciate it!

1) How prepared is the restaurant staff for serving patrons with food allergies? Do any facilities actually provide some sort of training? Would this be useful in restaurants?
2) Who would be the best person to discuss the allergies with? The servers, manager, or chef?
3) What would make the communication process better? Have customers used "chef cards" listing their allergens in the past? Does this work well?
4) Are there better times than others to dine when making special requests? (I would assume the answer is yes).
5) Is it possible to get a "safe" meal in a restaurant without any risk of cross-contamination or is that unrealistic? (For example, could foods be prepared on separate cutting boards, grills, fryers?)

Thanks in advance for your responses! I'm hoping to help other people like me figure out a way to eat out while not driving you folks crazy!

[Metrakay]

Hi, KristiJo,

I have a B&B and I ask EVERY time I take a reservation if anyone in the group has food allergies or avoidances or preferences that I should take into account when planning the breakfast menu. And then I do my best to take everyone's items into account. But they have to tell me. And it is best if they tell me BEFORE they get here, in case I have to go to the store to get something I don't have.

Unfortunately, people usually say, "Oh, we can eat anything" and then, those people with allergies or dislikes wait until after they get here and decide on the breakfast menu, and I'm actually preparing the food, THAT's when they tell me they don't eat pork... for example, even though we discussed their preference of bacon or sausage the night before...

If the allergic food is in the kitchen, there is some potential for contamination... depeding on what the food is and how prevalent it is being used. Most of the time, it isn't a problem IF the customer tells the server and makes sure they write it on the ticket, what they can't eat... AND the customer orders responsibly. We had a lady last week at lunch who ordered a chicken salad sandwich, only to tell us AFTER we prepared it and served her, that she couldn't eat bread... So why did she order a sandwich, anyway? She could have had the veggie beef soup, she could have had the chicken salad on a bed of romaine... any number of things...

That's my experience, anyway.

MC

[katbalou]

i have found that you need to be very specific when ordering and always ask questions as to how something is prepared. just be patient and polite when asking. with my background i can usually figure out how something is prepared, but on occasion have been surprised with a sauce or the addition of wheat flour somewhere it wouldn't be expected. or careless workers in the kitchen i worked in.
i have also found that if you are very polite and tip well, on your return visits the staff is even more accomodating.
kathee

[shipscook]

I am in a situation somewhat as Metkakay, not a B&B, but on a ship with a chance to get to know my clients a bit.
I have a form I ask them to fill out when they come aboard--has likes, dislikes, how they like meat cooked, etc. and a column for allergies and special diets.
Many will also tell me. People who have serious reactions are usually very watchful and ask a lot when they aren't sure of a dish and I appreciate this.
Since I know ahead, it is easier to watch out for cross contamination.
I can seen in a large dining room it could be hard to keep the wait staff aware of items in a dish. Even a menu with descriptions might not mention bits of wheat or dairy products.
It would great if special needs could be asked about when reservations are made??
Sorry, this wandered a bit, would love to hear more ideas? I have not dealt with the gluten problem much, am doing some studying now.
Nan

[shroomgirl]

as a caterer with a good client/friend who has HORRIBLE celiacs....(no glutin whatsoever or she is sick for 5 days, as in a crouton may not have been on a salad, pulled and she then eat the salad, or using a fryer that has had breading in it to fry fries.)

In her case I'm just aware of her needs when we go out and head toward restaurants that can/will accomodate....in most cases the chefs are friends and I get very specific about how bad it is.

For Becky's 50th birthday party the whole menu was glutin free.....thus no cross contamination with dipping.....rice chips, tortilla chips, crudites....fresh springrolls, ....etc....
Vietnamese restaurants generally are safe, as are most mexican places....Ethiopian with the teff flour is supposed to be ok.

In the past I've catered dinners for post-polio survivors, so coming up with "nice" entrees that are easy to cut....salmon....

For 6 years my fella had diabetes, heart problems....his diet was outrageously limited. When I cooked for him is was good to know what he could have as well as what he couldn't.

Interesting how many chains now have special diet notations on the menus.
low fat, low salt, glutin free, vegan, vegetarian....etc.....

[pgr555]

I have a number of food allergies, as well as bring a caterer/personal chef. I also am very good at figuring things u in restaurants, yet I have gotten very hesitant about eating out. I find several different responses in places I go:
1) The restaurant cannot accomodate me & I have only 1 choice from the menu & I don't go back

2) They are fantastic and do whatever i need - The FOH staff are attentive, write down the allergies, check with & pass the info on to the kitchen, kitchen asks questions, lets me know if rhere is a reason I shouldn't have something, everyone gets it right and they check with me to be sure it is ok.

3)FOH writes it down, seems to get it, food comes and has been made right but is "garnished" with things I can't eat! Like no dairy or peppers in the food - but they sprinkle cheese and red pepper flakes all over the top...

My recommendation:
Train FOH to write down any sensitivities/allergies AND tell the kitchen very clearly
Train the FOH to CHECK with Kitchen about ingredients - not to guess or give incorrect info - ASK THE CHEF!!! and be sure the other staff know to avoid the garni & such
If in question, ask the customer, they know what they cn & can't have.

pgr

[shroomgirl]

There is a Huge difference between getting very ill and just not caring for something....emphasizing allergies are important.

This past week someone asked for pate on an apple.....apple didn't have glutin but pate did.....good to know why someone is asking for no bread.

[pgr555]

Yes!!! That is absoluely a HUGE difference - when my sister goes to restaurants with me and the waitstaff don't seem to get it, she says "you don't want to call the ambulance do you" I am uncomfortable when she says that, but it keeps me safe and it does seem to get the point across.

I always start my conversaion with whoever is serving me that I have food allergies.
pgr

[Salliem]

I have food allergies and there are certain foods that I cannot digest properly..I know I am a pain in the butt when I go out to eat..I have gotten sick from cross-contamination, it's not fun. Whenever someone comes into the restaurant where I work and ask for something specific I have no problem making sure their food is cooked with out whatever it is.

[KristiJo]

Thanks so much for all of your responses! This discussion has been very helpful to me. I hope passing the insight that you all have shared will help those with food allergies as well as you (I guess some of you are in both of those groups!)

I didn't read any responses about chef cards. Have any of you seen these? Are they helpful? I've never used one but my understanding is that they are a card with the person's name and allergies listed on it so the servers or chef don't have to write it down themselves.

Also, as a customer, would it be better for me to talk to the server or to ask right away to talk to the chef?

Thanks again for the responses. Any more insight you can give would be much appreciated!
Thanks,
Kristi

[katbalou]

talk to the server first, they will be bringing out the items. if they don't seem to comprehend how serious the allergy or cross contamination issue is, then take it to the next level.
kathee

[BombayBen]

I run a gluten-free and lactose free cafe - my customers are so grateful that there is a cafe that does this!! 90% of my customers have allergies, I have a separate breadmaker, fryer, toaster, grill, and chopping boards for separate things! I also have a separate tub of butter and always use a clean knife in it (I have seen sandwich shops that use one knife to spread everything!! and it usually gets stuck back into the butter tub! yuck!) I bake my own gluten-free, lactose free breads and cakes. 80% of my menu is gluten/lactose free. I studied and researched this for 14 months before opening and now I am in my 5th year!! - I also do complete gluten/lactose free catering . I really want to open a completely gluten-free restaurant but the bank reckons 'there isn't a big enough market' - they clearly have not done any research before just turning me down for financing! - cannot do it without money!!

[katbalou]

bombayben,
i wish i lived closer.
kathee

[BombayBen]

There's lots of nice stuff too - gluten-free samosas, gf spring rolls, gf naans and chapatis have a look at the menu at BOMBAY BEN'S INDIAN & GLUTEN-FREE CAFE (might be under construction but have a go!)

[shipscook]

beautiful menu, I want to come cook with you!!

Nan